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Ingredients
Serves: 12

1 1/2 cups (180g) wholemeal flour

3/4 cup (150g) white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup (80ml) vegetable oil

1 egg

1/3 cup (80ml) milk

1/2 cup (130ml) unsweetened apple sauce

330g fresh blueberries

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DirectionsPreparation:15min › Cook:20min › Ready in:35min

Preheat oven to 200 degrees C. Grease 12 muffin cups or line with paper baking cups. Whisk together the flour, sugar, salt and baking powder in a large bowl.

Whisk vegetable oil, egg, milk and apple sauce together in a separate bowl until smooth then stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.

Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the centre of a muffin should come out clean.

Vegan Tip

We've also made these vegan with great success by using almond milk in place of regular and 1 tablespoon egg replacer and 1/4 cup water in place of the egg.

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Reviews and RatingsGlobal Ratings:

(347)

Reviews in English (281)

S

by Sarah Jo

170

I made three small changes: I used a teaspoon each of baking powder and baking soda, melted butter instead of vegetable oil and I used buttermilk instead of regular milk. My applesauce was homemade. I always bake my muffins at 350 for 20 minutes. Nothing wrong with this recipe's bake time, it's just something I've always done (I bake A LOT of muffins, too!) These muffins turned out so good! Just the right amount of sweetness, perfectly moist, very flavorful. My sons and I really liked the combination of the blueberries and applesauce. Out of 12 muffins, there's two left. My sons ate most of them up this morning!
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15 Aug 2011
(Review from Allrecipes USA and Canada)

I've never tried a recipe that had no reviews written yet, but these looked good, so I thought I'd take a chance. So glad I did, because these are excellent!!! I followed the recipe exactly and they turned out very well. I love that these taste like muffins and not cake. I got 18 muffins, not 12. If I had filled the muffin cups fuller, I could have gotten the 12 as stated in the recipe. But it would have been nearly to the very top of the tin, and I didn't think you should fill them that much. Next time I make them (maybe tomorrow) I will see what happens when I put all the batter in 12 muffin cups. Usually I try to make a recipe healthier, but this one is great as is!! (And I do love sweets, so this isn't coming from someone who only eats "healthy" food). My 3 year old also loves them. Thanks Rebecca, for sharing your recipe! Oh, and as a side note I grind my own whole wheat flour and then put it in the freezer...so it is more fresh than what you can buy at the store. I don't know how much that has to do with how great these turned out. Oh, one more thing! I only had frozen blueberries, so I just added them right from the freezer. They were not fully frozen but that's because my freezer doesn't work very well.
UPDATE: I made these again this morning and only made 12. The cups look more like 3/4 full, but they rose nicely and turned out well!
-
11 Aug 2011
(Review from Allrecipes USA and Canada)